Stuffed nests in the oven. Ovens with minced meat in the oven
What are pasta nests?
Recently, original forms of spaghetti appeared on our shelves: long, randomly twisted ringlets, they resemble bird nests. In the country of origin - Italy - they are called "tagliatelle" or "taglioli", and in English-speaking countries - "spaghetti nets" ("pasta in the nests ”) or“ angel hair ”. They say that they were invented by culinary specialists of the Renaissance, inspired by the long curls of Lucretia Borgia. A variety of dishes can be prepared from this type of vermicelli, and recipes will be given below. However, the main secret is cooking. After all, if you simply throw them in boiling water, the elastic rings will unwind, and the output will be ordinary noodles.
How to cook pasta "nests" correctly?
To maintain such an interesting form of vermicelli, you need to cook it either in a pan with high edges or in a pan with a wide bottom. We pour a little water, so that when we lower the spaghetti there, it completely covers them. We wait until the boil begins, salt and make the fire less. Carefully, using the slotted spoon, lower the nest “bottom” down. We do not stack bundles so that they do not touch each other if possible. Do not mix the noodles. After the time indicated on the bundle has elapsed - after all, the tagliatelle rods come in different thicknesses, therefore the cooking time is different - they are taken out with a slotted spoon, washed carefully with warm water and then cooked depending on the recipe.
Nests of pasta with bolognese sauce
Interestingly, in the homeland of this sauce, in Bologna, it is served with tagliolini. Boil the noodles separately, and dressing for it is also separate. In the end, scrolls are laid out in a frying pan with bolognese and allowed to put out a little under the lid.
Stuffed Pasta Nests
Since we were able to maintain such an interesting form of pasta, we need to put some stuffing in this cozy bird's den. You can come up with a very different filling: meat, cheese, fish, vegetable. The algorithm of action is as follows. The rings are boiled, washed and stacked in a baking sheet greased with vegetable oil. Raw filling is placed in the recess. It should consist of products that cook quickly. So a piece of meat is not suitable - you need beef, pork or chicken minced mixed with sautéed onions. On top of it, sprinkle the balls with grated cheese and pour the sauce into the baking sheet until the "nests" of pasta in it are completely drowned. We send everything to the oven (160-200 C) until fully prepared. Before serving, sprinkle the dish with fresh herbs.
"Nests" of pasta with filling
Finely chop the chicken fillet and fry with onions until tender. Place the boiled tagliatelle in a greased form and put in a recess of a piece of butter. Place the meat on top, on top of it - a slice of tomato. Spread the egg, pour the nests on it, sprinkle generously with grated cheese and put in the oven to bake until the cheese forms a ruddy “hat”. Traditionally sprinkle the finished dish with chopped herbs and garlic. The filling can be made vegetarian: instead of chicken, use mushrooms (fried with onions and several chopped walnut kernels). Cheese then more appropriate to add sour cream.
Nests of pasta with minced meat in their composition - the same pasta in the navy. But thanks to the special design of the dish, it looks very impressive and is suitable even for treating guests.
Pasta nests can be with minced meat or other filling
Ingredients
Salt and pepper 1 tbsp Garlic 2 cloves Greenery 1 bunch Onion 1 piece (s) Cheese 150 grams Meat broth 500 milliliters Minced meat 600 grams Pasta 0 kilograms
- Servings Per Container:4
- Time for preparing:40 minutes
Pasta nests with minced meat in a pan
For this dish you will need pasta, rolled into a circle in the form of nests. They can be made independently from thin home-made noodles by folding it until it has hardened. But if you are reluctant to bother with the dough, you can buy ready-made nests in the store.
Order of preparation:
- Add finely chopped onion and garlic to the minced meat. You can skip them through a meat grinder along with meat.
- Add salt and spices, knead.
- Put the nests on the bottom of the stewpan.
- Form balls from minced meat, put one in each nest.
- Pour in salted boiling meat broth. It should cover the pasta on 2/3. Bring to a boil over high heat. Cook under a lid over low heat for 20-25 minutes.
When the broth has almost completely evaporated, and the minced meat reaches full readiness, sprinkle the nests with grated cheese and hold a little under the lid so that it melts. Sprinkle with herbs and serve until cool.
Oven recipe for pasta with minced meat in the oven
Grocery list:
- Pasta "nests" - 1 pack.
- Stuffing - 0.5 kg.
- Onions - 1 pc.
- Hard cheese - 100 g.
- Fresh tomato - 100 g.
- Sour cream - 2 tablespoons
- Ketchup or tomato. sauce - 2 tablespoons
- Vegetable oil - 1 tbsp.
- Salt, spices, fresh herbs - by vous.
Boil the nests according to the instructions on the packaging. While they are boiling, prepare the filling and sauce:
- Peel the onion, chop finely, mix with minced meat. Add salt, pepper, mix well.
- For the sauce, combine medium fat sour cream, ketchup or sauce, salt and spices.
- Lubricate the pan with oil. Gently lay out the nests, lightly grease them with sauce so that they do not dry out. Lay in the middle of the meatball from minced meat.
- With a sharp knife, cut the tomato into thin circles, lay one on each meatball.
- Dilute the sauce with three tablespoons of water, pour it on a baking sheet.
- Heat the oven to 200 ° C, place a baking sheet with nests for 20 minutes.
- Sprinkle the finished dish with grated cheese, when it is melted, remove from the oven, sprinkle with chopped herbs and serve.
Put the nests on the serving plates, piece by piece per person, add a little sauce. With this dish, a salad of fresh vegetables and herbs will be appropriate.
We offer you to cook an unusual second dish, which, along with a side dish, is served in separate portions in the form of pasta nests stuffed with minced meat, under a baked cheese crust.
Such pasta blanks are sold in any supermarket, but even if you could not find them, do not despair and boil the usual vermicelli, giving it the desired shape when laying in a baking sheet. Stuffing can be used to your taste: beef, pork, chicken, etc.
Ingredients
- 1 onion
- 200-250 g minced meat
- 4 things. pasta nests
- 30 ml of vegetable oil
- 50 g hard cheese
- salt and black pepper to taste
Cooking
1. Peel the onion. Rinse and cut into cubes. Pour the vegetable oil into the stewpan or pan. Warm it until hot. Pour onion slices and add minced meat. Salt and pepper to taste. At this point you can add your favorite seasonings. Stir everything together and fry over medium heat for about 10-15 minutes until golden brown.
2. Put pasta blanks in a saucepan or stewpan and pour boiling water. Pour a little salt and place the container on the stove, boiling them for about 10-12 minutes.
3. Remove the boiled “nests” with tongs and place them on a baking sheet greased with vegetable oil. Gently push the middle of each slot.
4. Then lay out 1.5 tbsp. l fried meat filling in the center of each boiled billet. If desired, you can break it into minced meat with a quail egg, if you have one.
5. Grate hard cheese and sprinkle with minced meat. Move the baking sheet into the oven and bake the dish for about 5-10 minutes at 200C.
6. It is necessary that the cheese is melted and baked.
7. Serve the finished dish hot, sprinkled with chopped herbs or green onions.
Mistress note
1. As soon as the pasta nests are immersed in boiling water, slightly stir them with a plastic spatula, prying them from below. They sometimes solder to the bottom. Then they are easy to tear off, but the lower part is sure to be deformed, making the whole structure fall apart.
2. In the description of the culinary process, it is proposed to break a quail egg into each serving before baking. This is an interesting idea, but the cook’s imagination is endless. He can put a small, boiled egg in the shell on the edge of the nest. A delicious composition will look very realistic. Adult gourmets and young aesthetes will appreciate it - kids will have an appetite after curiosity.
3. You must strictly adhere to the time that is determined for the last stage of preparation: 10 minutes is the limit. If the cheese chips are in the oven for a long time, it becomes like brown gum. Her taste also spoils.
4. Supermarkets sell rice noodle nests - Korean and Chinese. After boiling, their color is not as yellow and expressive as that of wheat vermicelli, but the birds are different, some build unusual bright houses. When familiar foods get bored, it's time to turn to overseas. Let the remaining components remain unchanged - it will turn out fine.
Having watched all kinds of culinary shows on TV, I once bought a pasta nest and bought it in a store, and when I cooked it, I got regular noodles instead of a nest. Then I wondered how to properly cook pasta nests? Walking around the supermarket once again, she stopped in the grocery department and looked at the nests again. I took various packages from the window, read, looked. And it was the bundle that attracted me, on which 2 recipes on how to cook pasta nests were shown and described right away in the form of a mini-MK. I will not describe the second one, as it implies the usual way of making noodles, well known both to me the first time and to everyone who has ever cooked pasta. But the first method even had its own name: Classic Italian pasta nests. And it was he who prompted me to buy these nests again.
Having brought home a packet of raw nests, I began to cook them according to the instructions. And what I did was unexpectedly pleasantly pleased. I will try to convey everything as I did according to the instructions.
1. We release the nests from the packaging and put in a wide pan. It is very important to cook the nests in a spacious wide bowl, the instructions even mentioned a large frying pan or stewpan. It is necessary that the nests in the pan each fall into place, not on top of each other. At first I installed 5 nests on the bottom, but after a little thought, I added a sixth to them. Although 2 nests are enough for one person to eat, the remaining 2 were redundant and were eaten the next day, heating in a pan like noodles. Well, I did not guess the first time!
2. Having thus placed the nests in a dry pan, fill the kettle with water and boil the water.
3. While the water is boiling in the teapot, add a tablespoon of salt to the pan with the nests - it is needed so that the temperature in the water is evenly distributed, the pasta is evenly boiled and not stick together.
4. Add one or two tablespoons of olive oil to the pan with nests (I think it will not matter if you add sunflower instead of olive).
5. We add dry spices to the nests - I take the Mriya brand - especially for pasta and spaghetti.
6. And here the teapot has already boiled, so we remove the teapot and fill our nests with boiling water so that the water only slightly covers them or is at the same level. Now we immediately put the pot on the fire with water.
7. On my packaging with pasta it was written that they should be cooked for 5 minutes. After 3 minutes it seemed to me that the celebrities were welded and I hastened to catch them.
8. It is necessary to remove the nests from the water with a slotted spoon (the larger it is, the better), but in no case should it be thrown back into a colander, otherwise instead of nests you will get noodles again. When each nest is taken out separately, it is better to press the nest with a slotted spoon to the side of the pan, squeezing out slightly excess moisture. But in general, there were no problems - I managed to get all the sockets more or less accurately.
You can serve nests with any goulash, paprikash, beef stroganoff, schnitzel, cutlet, etc. I cooked chicken liver fried with onions. On their own, the classic Italian nests according to this recipe turned out to be very unusual, fragrant, and tasty. But the left pair on a plate slightly stuck together inside. If you still have extra servings, pour them with vegetable oil, adding it directly to the middle of the nest, so that it does not stick together, it will be easier to heat it later.
To cook this dish, you will need special pasta with Italian roots - nests (tagliatelle). These pasta can be bought at almost any store, in fact it is a kind of noodle, which is folded in the form of a circle. The dish, in spite of its original serving, is very easy to prepare and will not require any special skills from you. This is not the first time I have been preparing such nests from pasta with minced meat in the oven and I want to note that it is really very tasty! The pasta must first be boiled, and then filled with the filling, in this case it will be minced meat. The highlight of this recipe will be a tomato-sour cream sauce in which the nests will be baked. Thanks to him, the dish is not only hearty and tasty, but also very tender and juicy! We will add all this at the end with a cheese cap to give the nests a more appetizing and elegant look. This dish will not only be a luxurious idea for dinner for the whole family, but also will be a great idea for a festive table. I recommend to try! A step-by-step recipe with a photo is presented below.
Ingredients:
- 12 pasta nests.
- 500 grams of minced meat.
- 2 onions.
- 1 medium-sized carrot.
- 2 tbsp. tablespoons of tomato paste or sauce.
- 2 tbsp. spoons of sour cream of any fat content.
- 150 grams of hard cheese.
- mayonnaise to taste.
- salt and spices to taste.
- vegetable oil.
How to cook pasta nests with minced meat in the oven:
For the filling, combine the minced meat (I have beef + pork), one chopped onion and add salt and spices to choose from.
Then boil the pasta. To do this, bring salted water to a boil, and then put our pasta nests on the bottom of the pan. Boil the nests in parts so that they lie in one layer. As soon as the pasta is put into the water, it is necessary to stir them a little with a spatula so that the pasta does not stick to the bottom, and after boiling, cook them for no more than 3-5 minutes, depending on the producer, to the state of al dente. Water must be poured in such a quantity that it covers pasta by 1-2 cm.
We take out the ready-made nests and put them in a baking dish, which must be greased with oil.
For the sauce, fry the grated carrots and onions, diced. Strong frying is not necessary, it is enough that the vegetables become soft. Then add tomato paste, sour cream and cook all together for another 2-3 minutes.
Then we pour 1.5 cups of water, I use the one that remains after cooking the pasta. Add salt to taste, you can add spices, bring everything to a boil and turn it off. The sauce is ready!
Now we are preparing our baking dish. We fill the pasta nests with minced meat, slightly pushing the middle, crush the minced meat with a fork. Nests can be deposited both separately from each other, and evenly, at your discretion.
From above, pour everything with cooked sauce, trying to get around the minced meat.
Then we apply a “cap” of mayonnaise on the minced meat. You can replace with sour cream, but in our family this option is more like.
On mayonnaise, evenly distribute the grated cheese.
We bake the nests in the oven at 180-200 * C for about an hour. I focus on the ruddy cheese crust on top.
It remains to cut the dish into portions and can be served. Pasta nests made according to this recipe - a self-sufficient dish and side dish are definitely worthless here. Only if desired, when serving, you can add fresh herbs or any vegetables.
So you can cook at the same time a simple, but at the same time, gourmet dinner! It turns out an excellent treat, from which no one truly can stand!
